Hamdi Saidani This apricot cheesecake is made with an almond flour crust, a creamy cream cheese filling, and a dried apricot pulp swirled through. It’s rich and tangy, topped with a sour cream layer. It takes about 8 hours 50 minutes with chilling and serves twelve.
The dried apricots get simmered until very soft, then mashed into a pulp with a little amaretto. Fold only 2 tablespoons into the batter and save the rest for the top. Too much fruit in the filling stops the cheesecake from setting cleanly.
Bake it until the edges are firm but the center still jiggles slightly. That small wobble means it’s done. The sour cream topping goes on for the last 8 minutes, then the cake needs a full 6 to 8 hours in the fridge to set.
Apricot Cheesecake Recipe
Description
This apricot cheesecake pairs an almond flour crust with a creamy filling and dried apricot pulp, finished with a sour cream topping and chilled until set.
Ingredients
For the Crust:
For the Filling:
For the Topping:
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
- Combine the almond flour, brown sugar, and chopped almonds in a bowl. Stir in the melted butter with a fork until the mixture looks like wet sand. Spread it evenly into the prepared pan and set aside.
- Place the apricots in a saucepan with enough water to cover and bring to a boil over high heat. Reduce the
- heat to low and simmer until the apricots are very soft, about 10 minutes. Drain, then mash them into a pulp. Stir in the amaretto and 1 teaspoon white sugar.
- Beat the cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla in a bowl with an electric mixer on low speed. Add the eggs one at a time, beating well after each. Fold in 2 tablespoons of the apricot pulp and reserve the rest for the topping. Pour the batter into the pan.
- Bake until the edges are puffed and the surface is firm except for a small spot in the center that jiggles when you gently shake the pan, about 45 minutes.
- Beat the 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla together with an electric mixer until combined. Spoon the topping over the cake and bake for 8 minutes more.
- Cool the cake to room temperature, about 1 hour, then refrigerate for 6 to 8 hours. Top with the reserved apricot pulp before serving.
FAQs
Why do I simmer and mash the dried apricots?
Simmering them for about 10 minutes softens the dried fruit enough to mash into a smooth pulp. That pulp folds into the batter and tops the cake, giving real apricot flavor throughout.
Why fold only 2 tablespoons of apricot into the filling?
Too much fruit adds moisture that keeps the cheesecake from setting cleanly. Two tablespoons flavors the batter without making it loose, and the rest goes on top where it won’t affect the bake.
How do I know when the cheesecake is done?
The edges should be firm and puffed, but a small spot in the center should still jiggle when you shake the pan gently. It firms up as it cools and chills. An overbaked, fully-set center cracks.
Why does it need to chill for so long?
The 6 to 8 hours in the fridge lets the cheesecake fully set and firm up. Cut it too early and it’s soft and runny. Overnight chilling gives you clean slices.
Can I make the apricot pulp from scratch in bulk?
Yes. The pulp here uses dried apricots, the same fruit in my Dried Apricot Jam. For another cream cheese dessert that uses the same tangy base, see my Apricot Cream Cheese Thumbprints.
